Monthly Archives: November 2012

Balsamic Pasta with Veggies (and Italian Sausage)

This has been a popular one on Pinterest lately so I had to give it a try. I liked it with the sausage, but it would also be a wonderful vegan dish without the sausage. I think it might even be better without the sausage. Try it either way; it’s good!

14 oz package penne, cooked according to the directions
4 T balsamic vinegar
2 T olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 clove garlic, chopped
3 links chicken sausage, sliced
1 1/2 cups sauteed sliced zucchini
Parmesan Cheese or goat cheese, optional but highly recommended

In a large serving bowl combine the vinegar, oil, salt, pepper, garlic and oregano. Whisk to combine. In a large skillet saute the chicken sausage and the zucchini together, until crisp tender, and the sausage is heated through, about 10 minutes. Season with salt and pepper as necessary.

Add the cooked and drained pasta to the serving bowl with the vinaigrette at the bottom. Top with the zucchini (and sausage). Stir to combine, and make sure everything is evenly coated. Serve with cheese if desired.

What did the family think? No one was up for this last night. So I ate this and everyone else just ate their pasta with regular sauce. They missed out. 🙂

Where did this recipe come from? I got it from Dinners, Dishes and Desserts and they got it from Bake Your Day.

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Filed under Definitely Making it Again, Easy, Italian, Lent, Vegetarian

Stuffed Pizza Rolls

Well, we have another new favorite recipe around here. These were really good and I am pretty sure everyone had thirds, maybe even fourths. These would be a tasty appetizer or you could do what we did and turn them into a meal with a salad and some fruit.

1-2 rolls refrigerated pizza dough (depending on how many people you are serving)
marinara/pizza sauce
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzerella cheese, diced or grated (diced is the least messy to use when stuffing the rolls)
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 425 degrees and lightly spray a baking dish or large pie plate.

Unroll pizza onto a lightly floured surface and press into a 12″ X 8″ rectangle. Cut rectangle into 24 squares. Place pepperoni and cheese (or desired toppings) into the center of each square. Gather the sides of each square up and pinch closed to create a ball. Place each ball seam side down in the baking dish.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

In a small ramekin stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake for 15-18 minutes or until rolls are golden brown.

Serve with warm pizza sauce for dipping.

What did the family think? This recipe was a major hit.

Where did this recipe come from? I got it from The Girl Who Ate Everything and she got it from Our Best Bites

photo from Cooking with the Keys

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Italian

Meatball Sliders

The whole family loved these and were asking for, not seconds, but thirds! These would make a great appetizer, but we made them into a meal by adding a salad and some fruit. What was also awesome about this meal is that I walked in the door at 6:30 and had it on the table by 6:57 when I walked out the door for a 7:00 meeting.

24 frozen meatballs, thawed
2 cups marinara sauce (plus some extra on the side for dipping)
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds

Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.

Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders.

Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture.

Toast in oven for 8-10 minutes or until toasted.

Serve with warmed marinara for dipping.

What did the family think? YUMMO!

Did I change anything? I microwaved the meatballs because I was in a hurry and then I put them in the sauce.

Where did this recipe come from? The Girl Who Ate Everything

photo from Make Me Vintage

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Italian, Sandwich, Super Easy to Make

Cider Glazed Carrots

This warm fall carrot dish would be a great addition to your Thanksgiving table.

3 cups baby carrots
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds

Place carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer until tender. Drain.

Combine brown sugar and remaining ingredients in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.

Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly.

What did the family think? Half of of the family liked these. My hubby doesn’t do cooked carrots and neither does our youngest, but two of us liked them very much.

Where did this recipe come from? Cooking Light, November 2002

photo from Mommy’s Kitchen

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Filed under Definitely Making it Again, Side Dish, Vegetarian

Apple Jack Cheese Spread

We had this as a sample at our grocery store. It was SO good…a little bit sweet/sour from the apples and savory from the cheese/mustard/chives…a great combo! This would be a great dip to take to any holiday party you might be attending in the upcoming months.

8 oz cream cheese, softened
4 oz Monterey Jack cheese, shredded
2 tsp Dijon mustard
1 large Granny Smith apple, shredded
2 T chives, chopped
1/2 cup finely chopped pecans (optional)

In a food processor or by hand, combine cheeses and mustard, blending until smooth. Place in a medium bowl and add apples and chives. Stir to combine.

Sprinkle with pecans and chill.

Serve with crackers.

What did the family think? This was a sample at the grocery store. I don’t remember who tried it and who didn’t, but I had some and it was GOOD.

Where did this recipe come from? the grocery store

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Filed under After School Snacks, Definitely Making it Again, Easy, Six Ingredients or Less, Vegetarian